Carrageenan Free Gluten Free Peach Pecan Cottage Cheese Bowl
Ripe summer peaches, toasty spiced pecans, and creamy cottage cheese come together in a bowl that feels indulgent but takes almost no time to pull off. The real magic here is in the details — toasting the pecans in a dry skillet with cinnamon and salt transforms them into something deeply fragrant and satisfying, a far cry from plain nuts straight out of the bag. Cottage cheese is the ingredient having its well-deserved moment, and full-fat varieties deliver that rich, creamy base that makes every spoonful feel substantial. For anyone navigating carrageenan concerns, cottage cheese can be a minefield since many brands use it as a stabilizer — so checking your label for a clean, additive-free version is the one step that makes this recipe work. A drizzle of honey ties everything together, and stirring in a splash of vanilla before you pour it over the bowl adds a subtle warmth that elevates the whole thing. This works equally well as a protein-packed breakfast, a light lunch, or an afternoon snack that actually keeps you full.
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Learn more →Ingredients
2 servings
- ½ cup pecan halves
- ¼ tsp ground cinnamon
- ⅛ tsp fine salt
- 2 cups full-fat cottage cheese
- 2 medium ripe peaches, pitted and sliced
- 2 tbsp honey
- ¼ tsp vanilla extract (optional)
Instructions
- 1
Heat a small dry skillet over medium heat. Add the pecan halves and toast, stirring frequently, until fragrant and a shade darker, about 3–4 minutes. Watch closely, as they can burn quickly. Remove from heat and toss immediately with the cinnamon and salt.
- 2
Divide the cottage cheese evenly between two bowls.
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